Central Milling High Mountain
Central Milling
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A blend of organic dark northern spring and hard red winter wheat positioned for bagels and for reinforcing weaker artisan flours.
About the Central Milling High Mountain
Central Milling High Mountain is a blend of organic dark northern spring and hard red winter wheat at about 13.5% protein, positioned for bagels, high-hydration bread, and reinforcing weaker artisan flours. Central Milling is a favorite among professional bakers and some top pizzerias.
That strength carries high hydration and long 24 to 72 hour cold ferments at 65 to 75%. It leans toward New York and other structured styles rather than a soft Neapolitan. For a home baker who also makes bread and bagels, it is a versatile, high-quality organic flour.
Specifications
Strengths
- Strong 13.5% protein for high-hydration doughs
- Organic, favored by pro bakers and pizzerias
- Versatile across pizza, bagels, and bread
Watch for
- Availability is limited outside the US west
- Too strong and structured for classic Neapolitan
- Higher price than supermarket flour
Common questions
What is Central Milling High Mountain flour used for?
New York pizza, bagels, high-hydration bread, and strengthening weaker flours in a blend. At about 13.5% protein it holds a lot of water and a long cold ferment, which is why professional bakers favor it. It is less suited to a soft, classic Neapolitan crust.
Is Central Milling flour worth it for home pizza?
For a home baker who also makes bread and bagels and wants an organic, professional-grade flour, yes. It excels at structured, high-hydration doughs. If you only make classic Neapolitan pizza, a soft Italian 00 is a more natural fit and easier to buy.
